Name: Vegetable Stock (Vegetarian Feast)
Ingredients: 2 qt Water; 2 md Onions; quartered; 2 md Carrots; coarsely chopped; 2 Stalks celery; coarsely chopped; 2 md Potatoes; unpeeled, cut in; ; large pieces; ; up to 3 potatoes; 2 Leeks; white part only,; ; washed well and; ; coarsely chopped; 6 Garlic cloves; peeled; 4 Sprigs fresh parsley; 1 Bay leaf; 2 Sprigs fresh thyme or teaspoon dried thyme; 4 Whole black peppercorns; 1 tb Tamari; (optional); Salt to taste; 3 Vegetable bouillon cubes; (optional)

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Veg05	1	servings

INGREDIENTS

2	qt	Water
2	md	Onions; quartered
2	md	Carrots; coarsely chopped
2		Stalks celery; coarsely chopped
2	md	Potatoes; unpeeled, cut in
		; large pieces
		; up to 3 potatoes
2		Leeks; white part only,
		; washed well and
		; coarsely chopped
6		Garlic cloves; peeled
4		Sprigs fresh parsley
1		Bay leaf
2		Sprigs fresh thyme or teaspoon dried thyme
4		Whole black peppercorns
1	tb	Tamari; (optional)
		Salt to taste
3		Vegetable bouillon cubes; (optional)

INSTRUCTIONS

Combine the ingredients in a large stockpot. Bring slowly to a gentle boil,
then reduce the heat and simmer, uncovered, for 1 to 2 hours, until you
have a nice, aromatic broth. Correct the seasoning.
Strain and discard the vegetables and whole seasonings.
This stock freezes well.
Recipe by: Martha Rose Shulman, The Vegetarian Feast
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